Hot Five Bean Salad Recipes

FIVE-BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the vinegar, sugar, oil, salt and pepper. Pour over bean mixture and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

HOT FIVE-BEAN SALAD

Steps:

• In a skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 1/4 cup drippings. Add sugar, cornstarch, salt and pepper to drippings. Stir in vinegar and water; bring to a boil, stirring constantly. Cook and stir for 2 minutes., Add the beans; reduce heat. Cover and simmer for 15 minutes or until beans are heated through. , Place in a serving bowl; top with bacon.

BEST BEAN SALAD

Steps:

• Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
• Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

HOT FIVE BEAN SALAD

Steps:

• Fry bacon until crisp.
• Drain and reserve 1/4 cup of drippings in pan.
• Mix salt, pepper, sugar and corn starch together.
• Add to drippings.
• Mix vinegar and water together.
• Add this slowly to mixture and cook on the low heat stirring constantly until thickened.
• Stir in drained beans very carefully.
• Add fresh onions and cook 15 minutes over medium heat.
• Turn into casserole dish and crumble bacon on top.
• Bake 25 minute at 350°F or refrigerate until the next day and bake.
• This recipe is best when reheated the next day in the oven.

MEDITERRANEAN-INSPIRED 5-BEAN SALAD

Steps:

• Drain all beans and transfer to a large bowl. Add celery, onion, bell peppers, olives, parsley, and rosemary.
• Mix Greek salad dressing and 1 tablespoon honey together. Taste and continue to add more honey as desired. Pour on salad and mix until evenly distributed. Season with salt and pepper.
• Cover and refrigerate for 2 to 3 hours before serving.

CLASSIC FIVE-BEAN SALAD

Steps:

• Make the salad: Coverbeans with water in separatesaucepans, and bring to aboil. Remove from heat, andlet stand for 1 hour.
• Drain, and return beans totheir saucepans. Add a bay leaf,a piece of carrot, and a pieceof celery to each pan, and coverwith water by 2 inches.
• Bring to a boil. Skim foam.Add 1/2 teaspoon salt to eachsaucepan. Reduce heat, and simmer vigorously until beans aretender, 30 minutes to 1 1/2 hours,depending on size and age ofbeans. Drain, and let cool.
• Meanwhile, bring a large potof water to a boil. Add haricotsverts and 1 tablespoon salt.Cook until tender and brightgreen, about 3 minutes. Drain,and run under cold waterto stop the cooking process.
• Make the dressing: Whisktogether vinegar and mustard.Gradually whisk in oil. Seasonwith salt and pepper.
• Mix the salad: Combine beanswith haricots verts, herbs, andtomatoes. Drizzle with dressing,and toss to coat. Let stand for30 minutes.

FIVE-BEAN SALAD

Steps:

• Make the beans: Stir together water, 2 teaspoons salt, bay leaf, cinnamon stick, peppercorns, and oregano in a saucepan. Bring to a boil. Add cranberry beans. Return to a boil. Reduce heat, and simmer until tender, 15 to 20 minutes. Drain.
• Prepare an ice-water bath. Bring a large pot of water to a boil. Add remaining tablespoon salt. Working with one variety at a time, blanch remaining beans in boiling water until crisp-tender (about 1 1/2 minutes for haricots verts; 2 1/2 minutes for larger beans). Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.
• Make the dressing: Whisk together mustard, sugar, salt, and pepper in a large bowl. Add vinegar, and whisk until sugar has dissolved. Add oil in a slow, steady stream, whisking until emulsified. Whisk in red-pepper flakes and herbs.
• Add beans to dressing, and toss. Let stand at room temperature for 1 1/2 hours, tossing occasionally, or marinate in the refrigerator overnight before serving.

FIVE BEAN SALAD

Steps:

• Drain all the beans and combine in a large bowl.
• Heat (but do not boil) (I do it in the microwave for about 1 minute) vegetable oil, vinegar, sugar, salt, pepper, dry mustard, and celery seed.
• Mix with bean mix and let stand overnight.
• Add onion/pepper about an hour before serving.

HOT FIVE BEAN SALAD

Steps:

• Cut bacon into small pieces using kitchen shears, and place in a large skillet.
• Cook, turning frequently, over medium high heat until evenly browned.
• Drain, reserving 1/4 cup drippings.
• Set bacon aside.
• Return reserved drippings to skillet.
• Mix together sugar, cornstarch, and salt and pepper; blend into drippings.
• Stir in vinegar and water; cook and stir until boiling.
• Stir in drained beans.
• Cover, reduce heat, and simmer for 15 to 20 minutes.
• Stir occasionally.
• Turn bean mixture into serving dish.
• Crumble bacon over beans.